Archive · 9 Oct 2026
Kolkata Chefs Debate Alu Posto Burger Fusion
Alu posto is a Bengali dish made with potato and poppy seed paste.
Many people traditionally eat it with rice.
A popular global coffee chain put it between burger buns for a festive menu.
The idea got people talking online and in Kolkata.
Some chefs think trying new forms of food is fine.
One chef said people might react more strongly because a big international chain made the dish.
Another chef was not interested in trying it, while a different chef thought alu posto should stay with rice.
A food vlogger said experiments can lead to foods people later enjoy.
People can choose for themselves whether to try the burger.
A popular global coffee chain featured an alu posto burger on its festive menu, prompting social media reactions.
Alu posto combines potato with poppy seed paste and is commonly eaten with rice in Bengal.
Chef Piyush Menon said reactions may be stronger because a global chain, rather than a local cafe, adapted a regional staple.
Chef Sayani Sengupta was indifferent to the burger, while Chef Palak Chatterjee called the experiment potentially inedible and unnecessary.
Other chefs expressed uncertainty or questioned the dish, while food vlogger Raina Kshetry said experimentation has helped create familiar foods.
- Who
- Kolkata chefs and food vlogger Raina Kshetry discussed the burger.
- What
- A popular global coffee chain put alu posto between burger buns as part of its festive menu.
- When
- The article does not specify when the menu item was offered.
- Where
- Kolkata, India; the chain's location is not specified.
- Why
- The burger prompted debate because it adapts a regional Bengali staple that many associate with eating rice.
Open to food experimentation
Protect the traditional pairing
Adapting a regional staple
Open to food experimentation
Piyush Menon argued that food evolves through changes in format and that people can choose whether to try the burger.
Protect the traditional pairing
Palak Chatterjee said alu posto already pairs well with rice and does not need to be made into a burger.
Reaction to the burger
Open to food experimentation
Sayani Sengupta was indifferent and said people who want to eat it can do so; Raina Kshetry noted that experimentation has produced familiar foods.
Protect the traditional pairing
Preetam Bhadra said he was unsure and would find it hard to try to understand the experiment; Chatterjee described some fusion experiments as potentially hideous and inedible.
Role of the global chain
Open to food experimentation
Menon suggested a local cafe might be praised for a similar bun-based dish as clever or progressive.
Protect the traditional pairing
Menon also said a global chain adapting a hyper-regional, emotionally significant staple can prompt heightened reactions.
- Dish
- Alu posto: potato with poppy seed paste
- New format
- Alu posto served between burger buns
- Menu context
- A popular global coffee chain's festive menu
- Location of discussion
- Kolkata
- Chef supporting experimentation
- Piyush Menon said food evolves through changes in format.
- Chef opposed to the pairing
- Palak Chatterjee said alu posto tastes good with rice and saw no need to put it in a burger.
- More indifferent view
- Sayani Sengupta said she would not spend money on one but saw no reason to object.